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Tuscan Chicken Skillet

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This Tuscan chicken skillet is a flavorful and nourishing one-pan meal made with chicken, spinach, sundried tomatoes, and a creamy sauce. It's dairy-free, paleo, whole30, and can be made AIP.
Course One Pan
Cuisine Italian
Keyword Tuscan Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 360
Author Michelle

Ingredients

  • 1 cup full-fat coconut milk
  • ¼ cup chicken broth
  • 1 tsp arrowroot starch
  • Juice of half a lemon
  • 1 tbsp nutritional yeast
  • 3 tbsp olive oil divided
  • 1 lb chicken breast
  • ¾ tsp sea salt
  • ¼ tsp black pepper omit for AIP
  • 3 cloves garlic minced
  • 2 cups spinach
  • ¼ cup sundried tomatoes omit for AIP
  • 1 tbsp parsley chopped
  • 1 tbsp basil chopped

Instructions

  • Combine the coconut milk, broth, arrowroot starch, lemon juice, and nutritional yeast and whisk well. Set aside.
  • Using a large skillet, heat the 2 tbsp of oil over medium-low heat. Add the chicken and season. Cook for about 4-5 minutes or until the chicken begins to lightly brown. Flip and cook for another 4-5 minutes. Set aside.
  • Add the garlic to the pan and cook for 2-3 minutes or until fragrant.
  • Pour in the coconut milk mixture and bring to a low simmer, allowing the sauce to thicken.
  • Add the chicken back to the skillet and stir to coat in the sauce. Cover and allow to simmer for another 5-7 minutes or until the chicken is cooked through and reaches an internal temperature of 165 F.
  • Once the chicken is cooked, add the sundried tomatoes and spinach. Stir to allow the spinach to wilt.
  • Top the skillet with fresh parsley, basil and remove from the heat. Serve with a side of your choice.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 5.7g | Protein: 28.5g | Fat: 25.8g | Fiber: 1.3g